These stuffed cocktail tomatoes strike the perfect balance between elegant and effortless. Their natural sweetness pairs beautifully with the nutty depth of wild rice, creating a colorful appetizer or side dish that feels as impressive as it is approachable. Cocktail tomatoes are slightly larger than cherry or grape varieties, with a higher sugar content that gives them a juicy, almost candy-like flavor. Their size makes them ideal for stuffing—and they double as a quick, crowd-pleasing appetizer when you’re short on time. When choosing tomatoes, look for ones that are firm, vibrant and free of cracks, and keep them at room temperature for the best flavor. For the filling, I used a wild rice and quinoa blend, which I toasted lightly to bring out its earthy character before folding in fresh herbs. To serve, I drizzled the tomatoes with extra-virgin olive oil, a splash of balsamic vinegar, and a bit of their own fresh juice for a burst of brightness.
Ingredients
- 8-12 ripe cocktail or large cherry tomatoes
- 1 cup cooked rice or rice blend of your choice
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon good quality balsamic vinegar
Instructions
- Preheat the oven to 375°F. Cut the tops off the tomatoes and gently scoop out the flesh and juices, being careful not to pierce the bottoms. Reserve the tomato juice. If needed, trim a very thin slice from the bottom of each tomato so they sit flat. Cook the rice according to the package directions and let cool slightly. Spoon the rice mixture into the tomatoes and season with salt and pepper.
- Arrange the tomatoes on a lightly oiled baking sheet. Bake for about 20 minutes, until the tomatoes begin to soften and the skins start to wrinkle. Transfer to a serving plate and drizzle with extra virgin olive oil, balsamic vinegar, and a spoonful of the reserved tomato juice. Serve warm or at room temperature.
